Paprika Chicken

Paprika Chicken Author: Canadian Living Credits: Paprika Chicken

Use regular paprika or, for a hint of delicious smokiness, smoked paprika. Serve the chicken over buttered egg noodles with steamed broccoli.

  • Portion size 4 servings

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can tomato chopped
  • 2 tablespoons tomato paste
  • 1 sweet green pepper diced
  • 1/2 cup light sour cream
  • 2 tablespoons minced fresh parsley

Method

Cut chicken into 1-inch (2.5 cm) pieces. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate.

Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.

Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Garnish with sour cream and parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 478 mg
  • Protein 26 g
  • Calories 268.0
  • Total fat 11 g
  • Cholesterol 99 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 87.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Paprika Chicken

Login